Cuban-Style Enchilado Shrimp and Rice

Ingredients

• 2 large green bell peppers
• 2 large yellow onions
• 8 cloves garlic
• 4 limes, for juice/wedges
• 3 tablespoons olive oil
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 teaspoons kosher salt, divided
• 2 teaspoons pepper, divided
• ½ cup red wine (or chicken stock)
• 4 cups tomato sauce
• 2 cups water
• ¼ cup sugar
• 2 bay leaves
• 1 cup white rice
• ½ bunch fresh cilantro
• 1 lb peeled/deveined medium shrimp, tails removed

Steps

1. Cut bell peppers and onions into ½-inch cubes; chop garlic finely. Juice 2 limes (2 tablespoons); cut remaining 2 limes into wedges.
2. Heat oil in large sauté pan on medium 2–3 minutes. Stir in peppers, onions, garlic, onion powder, garlic powder, and 1 teaspoon each salt and pepper. Cook 4–5 minutes, stirring occasionally, until vegetables begin to soften.
3. Stir in wine. Cook 2–3 minutes until liquid is reduced by half, then stir in tomato sauce, water, sugar, and bay leaves. Bring to a boil, then cover and reduce heat to medium-low. Simmer 2 hours, stirring occasionally.
4. Prepare rice following package instructions during last 30 minutes of cook time. Chop cilantro coarsely (½ cup). Place shrimp in bowl (wash hands); stir in lime juice and remaining 1 teaspoon each salt and pepper until coated. Stir into sauce and cook 3–4 minutes until shrimp are pink and opaque. Serve shrimp and sauce over rice, sprinkled with cilantro, with lime wedges on the side.